Corn and honey pastel ice

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Fresh corn kernels 1 c Water
1 tb Vegetable oil 1/3 c Honey

Place the corn and oil in a saucepan and cook over medium heat 4
minutes, stirring constantly to prevent the corn from browning.
Transfer the corn to a blender and add the water and honey. Blend
until very smooth.

Return the mixture to the saucepan and bring it to a boil. Reduce
the het and simmer, uncovered, stirring frequently, about 15 minutes,
until it has a thick, porridgelike consistency.

Freeze for at least 6 hours or place in an ice cream maker and follow
the manufacturer's directions. ******************************

Southwest Indians achieve pastel colors by using dried red or blue
corn. You can use fresh white corn and add 2 tablespoons blue
cornbeal to the saucepan for a blue ice, or a few fresh raspberries
or strawberries for red.

From "Native American Cooking," by Lois Ellen Frank
Submitted By HILDE MOTT On 10-31-94